We love popover and our family has been enjoying them since I was a little girl. Even though my family was Italian we always incorporate popovers or yorkshire pudding with roast beef or roasted chicken dinners. It really wasn't for the meat but for the gravy. We all had our own ramekins filled with gravy for dipping. It's true - We all still do it..
A popover is made in a muffin tin or popover tin made with eggs, milk and flour. Many times some of the drippings are added to enhance the flavor. When baked in the tins they rise and form a slightly hard and hallow shell. These are very addicting!
Yorkshire pudding is made of the same ingredients as the popover but the batter is baked in a pan and the texture is softer (almost custard like). They are cut into square and enjoyed with gravy.
- 1/2 pound asparagus, cut into thirds
- Kosher salt
- 6 x-large eggs
- 3/4 cup whole milk
- 3/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup freshly grated gruyère cheese
- 2 tablespoons butter
Create an ice bath. Set aside.
Boil water in a pot then add in a few teaspoons of salt. Add in asparagus for 1 minute then place in ice bath. Let cool then remove and set aside on a plate.
In a large bowl whisk eggs, milk and flour together. Season with salt and pepper. Whisk until smooth. Let rest.
Preheat oven to 425 degrees F.
Once the oven is preheated add butter to your pan and place in the oven until hot and bubbling. Carefully move from oven and take a pastry brush and rub hot butter around pan and the sides.
Pour in egg batter then toss in cheese and asparagus. Bake for 13-15 minutes or until puffed and golden brown. Remove from pan and place on a board. Cut into wedges and enjoy immediately.